The back-to-back Australia Western Region Barista Champion on losing faith in the coffee industry and rediscovering his passion by opening his own café in Perth.
Where and when was your first job in coffee?
When I was 16, I was a dishwasher at a local coffee club. One day, the barista called in sick and my boss said, “Ziggy, outside now”, so I was thrown in at the deep end. I didn’t drink coffee at the time, but there was something about working with my hands and interacting with people that really appealed.
I went on to university and graduated as an electrical engineer, but I couldn’t let go of my love for being a barista. I spent eight months as an engineer, working weekends in cafés, but gave it up to pursue coffee full time.
Favourite thing about being a barista?
The people: not just the customers but the people in the industry. Western Australia has quite a small coffee community, so everyone knows each other. I’ve made lots friends and met so many like-minded people – it’s such a beautiful thing to be able to foster a community through a simple drink.
Proudest moment of your career?
Being the Australia Western Region Barista Champion two years in a row. In 2022, I was the only WA representative in the national circuit and came fifth out of 12. We’re a small community, so I was very proud to represent our region in the national competition.
My competing days aren’t over yet. I’m looking forward to taking part in the Western Australia heat of the Community Coffee Champs in November.
The low-down on your new café in Perth?
It’s a dream come true. We wanted to create something different for the WA coffee community and I think they are resonating with it – the reception so far has been incredible.
Last year, I was at a point where I wanted to leave the coffee industry. I was working in the back end, not face-to-face with customers, and feeling burnt out. There was something missing, so I did a little soul searching and realised I missed making coffee and interacting with customers.
The whole process of launching March Coffee Studio has taken around eight months and we opened in September. It’s in the centre of Perth, inside the lobby of the WA Government building.
What’s the menu like?
I’ve set up the bar as I would have it at a competition, so there’s a Barista Attitude Tempesta espresso machine and a Mythos MY75 grinder. There are also dedicated pourover and signature beverage bars, which I think are a first in Perth.
We serve high-end coffee, but without pretension.
Advice for first time café owners launching a venue?
The devil is in the detail – make sure to read your contracts carefully and get everything in order. Having a commercial lawyer and proper structure in the business to protect yourself is essential. And from a coffee perspective, make sure your hospitality level always exceeds your coffee level. People don’t necessarily return for the best coffee, but will if they get fantastic service.
Where are your favourite places to drink coffee in WA?
There are a lot of great places in Perth. Laika and Obi Coffee are two of my favourites, both of which are run by great people.
This article appears in the December/January 2025 edition of BeanScene. Subscribe HERE.
